Bresc BV

Bullet of dark chocolate, red chilli and almonds

Bullet of dark chocolate, red chilli and almonds

Used bresc products

Ingredients

0,5 l
  • 250 g whipping cream, unsweetened
  • 30 g Bresc Red chilli puree
  • 400 g plain chocolate
  • 50 g butter
  • browned almond flakes

Preparation method

Put the chocolate in a large bowl. Bring the whipping cream with the red chilli to the boil. Pour the warm mixture on the chocolate. Mix it to produce a homogeneous texture and allow to cool to 25°C. Mix in the butter into the mixture with a mixer. Allow the ganache to reach room temperature and then put it in a piping bag. Fill the moulds with the ganache. Leave the ganache to firm in the moulds. Make a crunch with the browned almond flakes. Roll the bullets in the almond flakes.